CN109329922A - The preparation method of golden Rosa roxburghii Tratt ferment - Google Patents
The preparation method of golden Rosa roxburghii Tratt ferment Download PDFInfo
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- CN109329922A CN109329922A CN201811450218.1A CN201811450218A CN109329922A CN 109329922 A CN109329922 A CN 109329922A CN 201811450218 A CN201811450218 A CN 201811450218A CN 109329922 A CN109329922 A CN 109329922A
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- rosa roxburghii
- roxburghii tratt
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- 235000000640 Rosa roxburghii Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000000346 sugar Nutrition 0.000 claims abstract description 43
- 238000000855 fermentation Methods 0.000 claims abstract description 36
- 230000004151 fermentation Effects 0.000 claims abstract description 36
- 230000032683 aging Effects 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 238000011049 filling Methods 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 6
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- 239000002054 inoculum Substances 0.000 claims description 6
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- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 5
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- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical class CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 1
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- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N coumarin Chemical compound C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 1
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- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
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- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
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- -1 malt ketone Chemical class 0.000 description 1
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- 239000000126 substance Substances 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 239000004577 thatch Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a kind of preparation methods of golden Rosa roxburghii Tratt ferment, belong to food fermentation technical field.It is selected, cleaned and is sliced to golden Rosa roxburghii Tratt raw material first；Then by golden Rosa roxburghii Tratt and sugared mixed fermentation, by match raw material enter tank, access strain, ferment at constant temperature, filtering, ageing and etc. ferment is made；It is last formulated, filling and sterilization, packaging to get.The present invention selects the mixed sugar of isomaltoketose, old brown sugar and white granulated sugar, with good health-care effect, present invention process is simple, clean taste, unique flavor, full of nutrition, natural health, rich in multifrequency natures ingredients such as vitamin C, SOD, have the function of adjusting body's immunity, anti-aging, antiatherosclerosis and antitumor, ferment of the present invention has filled up the blank in edible ferment field, enriches product category, has good market prospects and economic benefit.
Description
Technical field
The invention belongs to food fermentation technical fields, and in particular to a kind of preparation method of ferment.
Background technique
With the continuous improvement of living standards, people have new requirement to the quality of life, what people pursued be containing
The nutritious drink that a variety of nutritions are beneficial to health, prolong life.Edible ferment be with one or more fresh vegetables,
Fruit, mushroom, Chinese herbal medicine etc. are raw material, ferment and generate through multiple beneficial bacterium, biological enzyme rich in, Polyphenols, benefit
Raw bacterium, prebiotics, vitamin, organic acid, minerals and other functional ingredient microbial fermentation product.Microorganism passes through its own
Metabolism, fermentation generate many complicated mesostates or intersect metabolite, realize the metabolism between metabolite
Conversion, generates the new substance and over one hundred kind of new biological enzyme with physiological activity.Proferment is not only saved in edible ferment
Original nutriment in material, and some new bioactive ingredients are also created during fermentating metabolism.The study found that
Containing there are many nutritive and health protection components beneficial to human body, including Polyphenols (flavonols, flavonoids, anthocyanidin, youngster in edible ferment
Theine class, phenolic acid, styrene, cumarin, lignin, tannic acid, tannin etc.), organic acid (gallic acid, tartaric acid, amber
Acid, lactic acid, malic acid etc.), various saccharides and various bioactive components etc., main bioactivity, which is shown, to be delayed to decline
Always, prevent cardiovascular and cerebrovascular disease；Antioxidant activity and immunoregulation effect etc..
Golden Rosa roxburghii Tratt is the fruit also known as thatch pears, oblonga of rosaceous plant rosa roxburghii, is the nutrition treasure fruit of healthcare,
Mostly oblate spherical shape.Rosa roxburghii Tratt is the distinctive wild resource in the Yunnan-Guizhou Plateau and the plateau Pan Xi, using Guizhou as main product, is still divided extensively so far
In cloth mountain area.Rosa roxburghii Tratt fresh fruit is since taste is sour and astringent, and fresh food is difficult entrance, and the related research of the prior art is using golden Rosa roxburghii Tratt as ferment
Raw material, if CN106174503A discloses a kind of preparation method of golden Rosa roxburghii Tratt ferment based on liquid fermentation, be by golden Rosa roxburghii Tratt,
Honey, zymophyte are fermented together with water, however due to containing sweetener in honey, certain specific crowds simultaneously are not suitable for taking
With, and take this ferment for a long time and be also unfavorable for health.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation methods of golden Rosa roxburghii Tratt ferment, use golden Rosa roxburghii Tratt and different malt ketone
Sugared, old brown sugar, white granulated sugar mixed fermentation brewing form, and enrich the type of China's auxotype ferment.
Its technical solution includes:
A kind of preparation method of gold Rosa roxburghii Tratt ferment, successively the following steps are included:
A pretreatment of raw material chooses fresh intact golden Rosa roxburghii Tratt, is cleaned, drained to it, slicing treatment；
B enters tank, is first laid with the golden Rosa roxburghii Tratt after one layer of slicing treatment in the fermenter, is then laid on the golden Rosa roxburghii Tratt of this layer
One layer of sugar, the sugar are the mixture of isomaltoketose, old brown sugar and white granulated sugar, and one layer is then re-layed on this layer of sugar
Golden Rosa roxburghii Tratt, step, one layer of golden Rosa roxburghii Tratt, one layer of sugar are alternately laid with, are laid with after completing and squeeze into sterile demineralized water into fermentor according to this,
And inoculation fermentation strain thereto, one layer of sugar is then laid on fermenting microbe, at this point, one layer of sugar above fermenting microbe with
There is also gaps between the fermentor, and fermentor is sealed；
C fermentation sets fermentation temperature as 28 DEG C~30 DEG C, ferments 80~100 days；
Fermentation liquid is carried out filters pressing after fermentation by d filtering, is abandoned filter residue and is retained filtrate；
E ageing, the filtrate that step d is collected temperature be 26 DEG C~30 DEG C progress ageing, the time 2~4 months；
F filling and sterilization, the ferment progress after ageing is filling, it is got product after sterilization.
As a preferred solution of the present invention, in step b, the weight of above-mentioned isomaltoketose, old brown sugar and white granulated sugar
Amount proportion is 3:2:4.
As another preferred embodiment of the invention, in step b, above-mentioned fermenting microbe be glug yeast, Ai Er yeast,
Mixture after Lactobacillus casei, lactobacillus acidophilus, lactobacillus bulgaricus and the activated culture of streptococcus thermophilus, wherein every
The inoculum concentration of kind fermenting microbe is 6~12%.
Further, the inoculum concentration of every kind of fermenting microbe is 10%.
Further, in step c, fermentation initial stage opens fermentor daily and is stirred, and seals again after stirring.
Further, in step c, fermentation time is 90 days, and the ageing time is 3 months in step e.
Further, the weight proportion of above-mentioned golden Rosa roxburghii Tratt, sugar and sterile demineralized water is 1:0.9:1.
Advantageous effects brought by the present invention are as follows:
In the selection of raw material, the mixed sugar of isomaltoketose, old brown sugar and white granulated sugar is selected, there is good health care to make
With, it is a kind of natural new type functional sugar that reason, which is isomaltoketose therein, and sugariness is the 42%~45% of sucrose,
It is also the currently the only sweetener limited without dosage, has agent of low hygroscopicity, high stability, height endurability, sweet taste low in calories pure
The features such as positive.For the special population for needing careful selection sweetener for that should not take in sugar, isomaltose is good
Selection, is applied equally to diabetic population, securely and reliably, can large amounts of food.According to related medical research, isomaltoketose is not
It can be by saliva, gastric acid and pancreatic juice digestion, until small intestine just absorbs generation at glucose and fructose by small intestine sucrose enzymatic hydrolysis
It thanks, therefore without any edible safety problem.Isomaltoketose is used for the fermentation of ferment, there is good health-care effect.
Present invention process is simple, the existing golden distinctive salubrious fragrant and sweet flavor of Rosa roxburghii Tratt of gold Rosa roxburghii Tratt ferment obtained, and retains it
The nutritive value of itself often drinks the immunity that body can be enhanced, and promotes human normal development and treatment yctalopia, invigorating the spleen
It is aid digestion etc., a variety of needed by human body nutriments are supplemented, are a kind of auxotype fermented beverages unique in taste, natural health, always
It is few all suitable.Ferment of the present invention has filled up the blank in edible ferment field, enriches product category, have good market prospects and
Economic benefit.
Specific embodiment
The invention proposes a kind of preparation methods of golden Rosa roxburghii Tratt ferment, in order to make advantages of the present invention, technical solution more
It is clear, clear, it elaborates combined with specific embodiments below to the present invention.
Gold Single Roxburgh Rose Fruit selected by the present invention chooses fresh, mature, nothing and rots, in advance cleans up the fruit screened,
It dries, then slicing treatment is carried out to cleaned golden Single Roxburgh Rose Fruit.
Embodiment 1:
The preparation method of golden Rosa roxburghii Tratt ferment, comprising the following steps:
(1) raw material enters tank: isomaltoketose, old brown sugar, white granulated sugar being mixed according to the ratio of 3:2:4, according to one layer of water
One layer of sugared method of fruit enters the sugar of golden Rosa roxburghii Tratt, 80% in fermentor, and sterile demineralized water is then squeezed into fermentor.It is wherein golden
Rosa roxburghii Tratt 200kg, isomaltoketose 60kg, old brown sugar 40kg, white granulated sugar 80kg.The ratio of golden Rosa roxburghii Tratt, sugar and water is 1:0.9:1,
After inoculation, 20% sugar is finally covered on top layer.Fermentor loading amount is 80%.
(2) be inoculated with: respectively by glug yeast, Ai Er yeast, Lactobacillus casei, lactobacillus acidophilus, lactobacillus bulgaricus,
Streptococcus thermophilus activation culture 48h accesses fermenting microbe before being bound with sugar, and inoculum concentration is respectively 6%, is sealed by fermentation.
(3) ferment: during which fermentation 90 days stirs, presses bubble lid.Fermentation temperature is 28 DEG C.(note: operational instrument is in boiled water
Middle sterilization reuses for 5 minutes.Container is first cleaned with clear water, wears gloves operation.In order to avoid infection miscellaneous bacteria)
(4) it filters: after fermentation, with filter press by fermentation liquid filters pressing.It removes filter residue and retains filtrate.
(5) ageing: after filtering, by filtrate ageing at 28 DEG C, the time 4 months.
(6) ferment after ageing is adjusted by filling and sterilization, finished product, then filling, pasteurization, labeling,
Vanning obtains finished product.
Embodiment 2:
The preparation method of golden Rosa roxburghii Tratt ferment, comprising the following steps:
(1) raw material enters tank: isomaltoketose, old brown sugar, white granulated sugar being mixed according to the ratio of 3:2:4, according to one layer of water
One layer of sugared method of fruit enters the sugar of golden Rosa roxburghii Tratt, 80% in fermentor, and sterile demineralized water is then squeezed into fermentor.It is wherein golden
Rosa roxburghii Tratt 200kg, isomaltoketose 60kg, old brown sugar 40kg, white granulated sugar 80kg.The ratio of golden Rosa roxburghii Tratt, sugar and water is 1:0.9:1,
After inoculation, 20% sugar is finally covered on top layer.Fermentor loading amount is 80%.
(2) be inoculated with: respectively by glug yeast, Ai Er yeast, Lactobacillus casei, lactobacillus acidophilus, lactobacillus bulgaricus,
Streptococcus thermophilus activation culture 48h accesses fermenting microbe before being bound with sugar, and inoculum concentration is respectively 10%, is sealed by fermentation.
(3) ferment: during which fermentation 90 days stirs, presses bubble lid.Fermentation temperature is 28 DEG C.(note: operational instrument is in boiled water
Middle sterilization reuses for 5 minutes.Container is first cleaned with clear water, wears gloves operation.In order to avoid infection miscellaneous bacteria)
(4) it filters: after fermentation, with filter press by fermentation liquid filters pressing.It removes filter residue and retains filtrate.
(5) ageing: after filtering, by filtrate ageing at 28 DEG C, the time 3 months.
(6) ferment after ageing is adjusted by filling and sterilization, finished product, then filling, pasteurization, labeling,
Vanning obtains finished product.
Comparative example 1:
The preparation method of golden Rosa roxburghii Tratt ferment, comprising the following steps:
(1) raw material enters tank: isomaltoketose, old brown sugar, white granulated sugar being mixed according to the ratio of 3:2:4, according to one layer of water
One layer of sugared method of fruit enters the sugar of golden Rosa roxburghii Tratt, 80% in fermentor, and sterile demineralized water is then squeezed into fermentor.It is wherein golden
Rosa roxburghii Tratt 200kg, isomaltoketose 60kg, old brown sugar 40kg, white granulated sugar 80kg.The ratio of golden Rosa roxburghii Tratt, sugar and water is 1:0.9:1,
After inoculation, 20% sugar is finally covered on top layer.Fermentor loading amount is 80%.
(2) be inoculated with: respectively by glug yeast, Ai Er yeast, Lactobacillus casei, lactobacillus acidophilus activation culture 48h, with
Sugar accesses fermenting microbe before binding, inoculum concentration is respectively 12%, is sealed by fermentation.
(3) ferment: during which fermentation 90 days stirs, presses bubble lid.Fermentation temperature is 30 DEG C.(note: operational instrument is in boiled water
Middle sterilization reuses for 5 minutes.Container is first cleaned with clear water, wears gloves operation.In order to avoid infection miscellaneous bacteria)
(4) it filters: after fermentation, with filter press by fermentation liquid filters pressing.It removes filter residue and retains filtrate.
(5) ageing: after filtering, by filtrate ageing at 28 DEG C, the time 2 months.
(6) ferment after ageing is adjusted by filling and sterilization, finished product, then filling, pasteurization, labeling,
Vanning obtains finished product.
In above-described embodiment and comparative example, the golden Rosa roxburghii Tratt ferment taste that embodiment 2 is prepared is optimal.
It uses for reference the prior art and can be realized in the part that do not addressed in the present invention.
It should be noted that any equivalent way that those skilled in the art are made under the introduction of this specification, or
Obvious variant should all be within the scope of the present invention.
Claims (7)
1. a kind of preparation method of gold Rosa roxburghii Tratt ferment, which is characterized in that successively the following steps are included:
A pretreatment of raw material chooses fresh intact golden Rosa roxburghii Tratt, is cleaned, drained to it, slicing treatment；
B enters tank, is first laid with the golden Rosa roxburghii Tratt after one layer of slicing treatment in the fermenter, is then laid with one layer on the golden Rosa roxburghii Tratt of this layer
Sugar, the sugar are the mixture of isomaltoketose, old brown sugar and white granulated sugar, and one layer of gold thorn is then re-layed on this layer of sugar
Pears, step, one layer of golden Rosa roxburghii Tratt, one layer of sugar are alternately laid with, are laid with after completing and squeeze into sterile demineralized water into fermentor according to this, and to
Then wherein inoculation fermentation strain is laid with one layer of sugar on fermenting microbe, at this point, one layer of sugar above fermenting microbe with it is described
Fermentor between there is also gaps, fermentor is sealed；
C fermentation sets fermentation temperature as 28 DEG C~30 DEG C, ferments 80~100 days；
Fermentation liquid is carried out filters pressing after fermentation by d filtering, is abandoned filter residue and is retained filtrate；
E ageing, the filtrate that step d is collected temperature be 26 DEG C~30 DEG C progress ageing, the time 2~4 months；
F filling and sterilization, the ferment progress after ageing is filling, it is got product after sterilization.
2. a kind of preparation method of golden Rosa roxburghii Tratt ferment according to claim 1, it is characterised in that: in step b, described is different
The weight proportion of maltulose, old brown sugar and white granulated sugar is 3:2:4.
3. a kind of preparation method of golden Rosa roxburghii Tratt ferment according to claim 1, it is characterised in that: in step b, the hair
Yeast-like fungi kind is glug yeast, Ai Er yeast, Lactobacillus casei, lactobacillus acidophilus, lactobacillus bulgaricus and streptococcus thermophilus warp
Mixture after activation culture, wherein the inoculum concentration of every kind of fermenting microbe is 6~12%.
4. a kind of preparation method of golden Rosa roxburghii Tratt ferment according to claim 3, it is characterised in that: every kind of fermenting microbe connects
Kind amount is 10%.
5. a kind of preparation method of golden Rosa roxburghii Tratt ferment according to claim 1, it is characterised in that: in step c, ferment initial stage
Fermentor is opened daily to be stirred, and is sealed again after stirring.
6. a kind of preparation method of golden Rosa roxburghii Tratt ferment according to claim 1, it is characterised in that: in step c, fermentation time
It is 90 days, the ageing time is 3 months in step e.
7. a kind of preparation method of golden Rosa roxburghii Tratt ferment according to claim 1, it is characterised in that: the golden Rosa roxburghii Tratt, sugar
Weight proportion with sterile demineralized water is 1:0.9:1.
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